CN110037296A - A kind of preparation method of lactalbumin base ginsenoside nanoemulsions - Google Patents
A kind of preparation method of lactalbumin base ginsenoside nanoemulsions Download PDFInfo
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- CN110037296A CN110037296A CN201910334423.XA CN201910334423A CN110037296A CN 110037296 A CN110037296 A CN 110037296A CN 201910334423 A CN201910334423 A CN 201910334423A CN 110037296 A CN110037296 A CN 110037296A
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- ginsenoside
- lactalbumin
- nanoemulsions
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- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 45
- 229940089161 ginsenoside Drugs 0.000 title claims abstract description 43
- 102000004407 Lactalbumin Human genes 0.000 title claims abstract description 32
- 108090000942 Lactalbumin Proteins 0.000 title claims abstract description 32
- 239000007908 nanoemulsion Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000006210 lotion Substances 0.000 claims abstract description 16
- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 239000000178 monomer Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000010008 shearing Methods 0.000 claims 1
- 239000012071 phase Substances 0.000 abstract description 21
- 230000008901 benefit Effects 0.000 abstract description 8
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002105 nanoparticle Substances 0.000 abstract description 4
- 230000003115 biocidal effect Effects 0.000 abstract description 3
- 239000008346 aqueous phase Substances 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract 1
- 238000002604 ultrasonography Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241000208340 Araliaceae Species 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019670 Hepatic function abnormal Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 206010062237 Renal impairment Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- PWAOOJDMFUQOKB-WCZZMFLVSA-N ginsenoside Re Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@@H]2[C@H]3C(C)(C)[C@@H](O)CC[C@]3(C)[C@@H]3[C@@]([C@@]4(CC[C@@H]([C@H]4[C@H](O)C3)[C@](C)(CCC=C(C)C)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C)(C)C2)O[C@H](CO)[C@@H](O)[C@@H]1O PWAOOJDMFUQOKB-WCZZMFLVSA-N 0.000 description 1
- AOGZLQUEBLOQCI-UHFFFAOYSA-N ginsenoside-Re Natural products CC1OC(OCC2OC(OC3CC4(C)C(CC(O)C5C(CCC45C)C(C)(CCC=C(C)C)OC6OC(CO)C(O)C(O)C6O)C7(C)CCC(O)C(C)(C)C37)C(O)C(O)C2O)C(O)C(O)C1O AOGZLQUEBLOQCI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- -1 is more Substances 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- HZVOZRGWRWCICA-UHFFFAOYSA-N methanediyl Chemical compound [CH2] HZVOZRGWRWCICA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000189 neurotoxic Toxicity 0.000 description 1
- 230000002887 neurotoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229920001197 polyacetylene Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7028—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages
- A61K31/7034—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin
- A61K31/704—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin attached to a condensed carbocyclic ring system, e.g. sennosides, thiocolchicosides, escin, daunorubicin
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
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- A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
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Abstract
The invention discloses a kind of preparation method of lactalbumin base ginsenoside nanoemulsions, the key steps of product preparation are as follows: lactalbumin is dissolved in water as aqueous phase solution, ginsenoside ultrasound is dissolved in oily phase, and the two is mixed to high speed shear in proportion and obtains thick lotion.It using high-pressure homogeneous or ultrasonic homogeneous technology, mixes thick emulsion components uniformly, obtains the lactalbumin base ginsenoside nanoemulsions of oil-in-water type.Lactalbumin base ginsenoside nanoemulsions prepared by the present invention are creamy white, with Nano Particle, its small drop sizes has permission high-efficiency delivery characteristic, ginsenoside water solubility and bioavailability can be improved, the advantages that being provided simultaneously with preferable antioxidant activity, antibiotic property, preferable emulsibility and stability has very big advantage in food and medicine application.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation side of lactalbumin base ginsenoside nanoemulsions
Method.
Background technique
For thousands of years, ginseng is always treated as the valuable ingredient of traditional Chinese medicine with high medical value, people by edible ginseng come
Treat the diseases such as hypertension, diabetes, hepatic and renal function disorder, abalienation.Ginseng contains a series of functional active components,
Including ginsenoside, polysaccharide, phytosterol, peptide, polyacetylene compound, fatty acid, carbene alcohol etc., these ingredients all can be to carbon water
Metabolism, cerebral function, the regeneration of blood vessel, endocrine system, immune system and the cardiovascular and nerve of compound and lipid
Cental system generates different effects.Wherein, ginsenoside is widely studied as most important physiologically active ingredient.To mesh
Before until, separation and Extraction and the ginsenoside of identification have had more than 30 kinds from ginseng.Ginsenoside has anti-oxidant and drop blood
The effect of rouge, can anti-aging, it is antifatigue, enhancing memory, antiallergy, reduce cholesterol, have centainly to acute mucosa injury
Protective effect, moreover it is possible to protect body from the infection of the blood coagulation virus of lethal, have certain effect to treatment neurotoxic, and
And the metabolism of cancer cell can be influenced.However ginsenoside is insoluble in water, oral administration biaavailability is low, affects the hair of its effect
It waves, is very restricted its application in food and medicine industry.
Whey is the by-product in cheese and casein production.Main component of the lactalbumin as whey has nutrition
It is abundant, easy to digest absorb, the features such as biological value is high, be one of good protein supplements of human body, enjoy " albumen it
The good reputation of king ".For whey protein source in cow's milk, cost is relatively low, has biological safety, biocompatibility, biological degradability, water
Dissolubility, wherein β-Lg is not easy by pepsin digestion, so that lactalbumin becomes the desirable feedstock of embedding bioactive substance,
It can be used for covering bad flavor or improve the utilization rate of bioactive substance.Activity is delivered using lactalbumin nanoemulsions
The advantages of substance, is more, and chemical, thermodynamic stability with higher can protect institute's transport agent not broken at high temperature
It is bad, it is amphipathic because of lactalbumin, it deliver lyophobic dust or hydroaropic substance can by nanoemulsions, nanoemulsions
Partial size all in Nano grade, therefore it can improve delivery efficiency and biological utilisation more easily by cell membranes in tissue
Rate.
Comparison patent " a kind of preparation method of lutein nanometer lotion " prepares casein sodium leaf using high pressure homogenization method
Flavine nanoemulsions, this method deliver ginsenoside using lactalbumin, and nutrient protein is more preferable, passes through ultrasonic homogeneous technology system
Standby ginsenoside nanoemulsions provide a kind of new form for the intake of ginsenoside, have Nano Particle, droplet ruler
It is very little that there is permission high-efficiency delivery characteristic, ginsenoside water solubility and bioavailability can be improved, be provided simultaneously with preferably anti-oxidant
The advantages that activity, antibiotic property, preferable emulsibility and stability, has good food and medicine application prospect.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of lactalbumin base ginsenoside nanoemulsions, such products
It is creamy white, there is Nano Particle, small drop sizes have permission high-efficiency delivery characteristic, and the dissolution of ginsenoside water can be improved
Degree and bioavailability, are being eaten at the advantages that being provided simultaneously with preferable antioxidant activity, antibiotic property, preferable emulsibility and stability
There is very big advantage in product pharmaceutical applications.
The present invention is realized by the following technical means:
A kind of preparation method of lactalbumin base ginsenoside nanoemulsions includes the following steps:
(1) lactalbumin is dissolved in deionized water, is stirred at room temperature 2h, 4 DEG C of refrigerated overnights, make its abundant water and, as
Water phase.
(2) ginsenoside is dissolved in edible oil, ultrasonic treatment dissolves it sufficiently, as oily phase.
(3) water phase and oil are mutually mixed in proportion, carries out high speed shear, obtains thick lotion.
(4) thick lotion is subjected to homogeneous technology processing, obtains lactalbumin base ginsenoside O/W nanoemulsions.
Lactalbumin described in step (1) includes whey protein concentrate or sepg whey albumen or the mixing of its arbitrary proportion
Object, aqueous-phase concentration are 0.1%~10%.
Ginsenoside described in step (2) is in the ginsenosides such as general ginsenoside or ginseng monomer Re, Rg3, Rh2
One or more, oily phase concentration is 0.1-10mg/ml；Edible oil includes corn oil, soybean oil, peanut oil, palm oil, coconut
One of edible oils such as oil are a variety of.
Oil water phase ratio described in step (3) is 1:20~2:8；High speed shear condition be 12000rmp~
20000rmp shears 1~3min.
Homogeneous technology described in step (4) is ultrasonic homogeneous technology, and condition is frequency 20kHZ, amplitude 40%, homogeneous 5
~20min (10/5s work/rest circulation).
The lactalbumin base ginsenoside nanoemulsions of either step the method preparation, the nanoemulsions are in milky white
Color, morphosis are spherical shape, and average grain diameter improves ginsenoside water solubility and biology benefit within the scope of 100nm~500nm
With rate, have good stability.
The utility model has the advantages that finally lactalbumin base ginsenoside nanoemulsions product obtained is creamy white the present invention, have
Nano Particle can be improved ginsenoside water solubility and bioavailability, have good stability, and have anti-oxidant and reducing blood lipid
Effect, can anti-aging, it is antifatigue, enhancing memory, antiallergy, reduce cholesterol, food and medicine can be advantageously applied to
In.
Detailed description of the invention
Fig. 1 is embodiment grain size distribution.
Specific embodiment
The following examples are further illustrations of the invention, rather than limiting the invention.
Embodiment 1
1) water phase is prepared.
Sepg whey albumen is dissolved in deionized water, its mass fraction 5% is made, 2h is stirred at room temperature, 4 DEG C refrigerated
Night, make its abundant water and, as water phase.
2) oily phase is prepared.
Ginsenoside Re is dissolved in corn oil, makes its concentration 1mg/ml, ultrasonic treatment dissolves it sufficiently, as oil
Phase.
3) thick lotion is prepared.
It is mutually mixed oily with water phase in the ratio of 2:8,12000rmp high speed shear 2min obtains thick lotion.
4) nanoemulsions are prepared.
Thick lotion is subjected to ultrasonic homogenization, condition is frequency 20kHZ, amplitude 40%, homogeneous 3min (10/5s work/
Rest circulation), obtain lactalbumin base ginsenoside O/W nanoemulsions.Its partial size is 446.2 ± 16.1nm (Fig. 1).
Embodiment 2
1) water phase is prepared.
Whey protein concentrate is dissolved in deionized water, its mass fraction 3% is made, 2h is stirred at room temperature, 4 DEG C refrigerated
Night, make its abundant water and, as water phase.
2) oily phase is prepared.
General ginsenoside is dissolved in palm oil, makes its concentration 5mg/ml, ultrasonic treatment dissolves it sufficiently, as oil
Phase.
3) thick lotion is prepared.
It is mutually mixed oily with water phase in the ratio of 1:15,16000rmp high speed shear 3min obtains thick lotion.
4) nanoemulsions are prepared.
Thick lotion is subjected to ultrasonic homogenization, condition is frequency 20kHZ, amplitude 40%, homogeneous 6min (10/5s work/
Rest circulation), obtain lactalbumin base ginsenoside O/W nanoemulsions.Its partial size is 297.7 ± 13.2nm (Fig. 1).
Embodiment 3
1) water phase is prepared.
Sepg whey albumen and whey protein concentrate are dissolved in deionized water in 1:1 ratio, make its lactalbumin quality
Score is 10%, is stirred at room temperature 2h, 4 DEG C of refrigerated overnights, make its abundant water and, as water phase.
2) oily phase is prepared.
Ginseng sapoglycoside Rg 3 is dissolved in coconut oil, makes its concentration 0.5mg/ml, ultrasonic treatment dissolves it sufficiently, as
Oily phase.
3) thick lotion is prepared.
It is mutually mixed oily with water phase in the ratio of 1:9,20000rmp high speed shear 1min obtains thick lotion.
4) nanoemulsions are prepared.
Thick lotion is subjected to ultrasonic homogenization, condition is frequency 20kHZ, amplitude 40%, homogeneous 5min (10/5s work/
Rest circulation), obtain lactalbumin base ginsenoside O/W nanoemulsions.Its partial size is 330.4 ± 20.2nm (Fig. 1).
Claims (6)
1. a kind of preparation method of lactalbumin base ginsenoside nanoemulsions, it is characterised in that: preparation process includes following step
It is rapid:
(1) lactalbumin is dissolved in deionized water, is stirred at room temperature 2h, 4 DEG C of refrigerated overnights, make its abundant water and, as water phase；
(2) ginsenoside is dissolved in edible oil, ultrasonic treatment dissolves it sufficiently, as oily phase；
(3) water phase and oil are mutually mixed in proportion, carries out high speed shear, obtains thick lotion；
(4) thick lotion is subjected to homogeneous technology processing, obtains lactalbumin base ginsenoside O/W nanoemulsions.
2. a kind of preparation method of lactalbumin base ginsenoside nanoemulsions according to claim 1, it is characterised in that:
(1) lactalbumin described in includes that whey protein concentrate or sepg whey albumen or its arbitrary proportion mixture, water phase are dense
Degree is 0.1%~10%.
3. a kind of preparation method of lactalbumin base ginsenoside nanoemulsions according to claim 1, it is characterised in that:
(2) ginsenoside described in is one of ginsenosides such as general ginsenoside or ginseng monomer Re, Rg3, Rh2 or a variety of,
Its oily phase concentration is 0.1-10mg/ml；Edible oil includes the edible oils such as corn oil, soybean oil, peanut oil, palm oil, coconut oil
One of or it is a variety of.
4. a kind of preparation method of lactalbumin base ginsenoside nanoemulsions according to claim 1, it is characterised in that:
(3) the oil water phase ratio described in is 1:20~2:8；High speed shear condition be 12000rmp~20000rmp, shearing 1~
3min。
5. a kind of preparation method of lactalbumin base ginsenoside nanoemulsions according to claim 1, it is characterised in that:
(4) homogeneous technology described in is ultrasonic homogeneous technology, and condition is frequency 20kHZ, amplitude 40%, 3~20min of homogeneous (10/5s
Work/rest circulation).
6. the lactalbumin base ginsenoside nanoemulsions prepared by any one of claim 1-5 the method, the nanometer
Lotion is creamy white, and morphosis is spherical shape, and average grain diameter improves the dissolution of ginsenoside water within the scope of 100nm~500nm
Degree and bioavailability, have good stability.
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| CN111920033A (en) * | 2020-07-23 | 2020-11-13 | 江苏大学 | Preparation method of whey protein gel filled with potato and whey composite protein emulsion |
| CN111920033B (en) * | 2020-07-23 | 2022-10-25 | 江苏大学 | Preparation method of whey protein gel filled with potato and whey composite protein emulsion |
| CN112913994A (en) * | 2021-03-08 | 2021-06-08 | 吉林大学 | Preparation method of whey protein functional beverage embedded with total ginsenoside |
| CN113841877A (en) * | 2021-09-14 | 2021-12-28 | 华中农业大学 | Heat-stable emulsion, preparation method thereof and application of heat-stable emulsion in improving taste of rice |
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| CN115120559A (en) * | 2022-07-22 | 2022-09-30 | 江南大学 | Method for improving embedding rate of ginsenoside Rg3 and CK and stability of nano emulsion |
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